Description
Dark-chocolate clusters packed with caramel popcorn and pretzels, then finished with caramel and candy eyes.
Ingredients
Scale
- 5 cups (150 g) crisp caramel popcorn
- 2 cups (80 g) mini pretzels, broken into pieces
- 12 oz (340 g) dark chocolate, finely chopped
- 1 tbsp (14 g) refined coconut oil
- 36 small candy eyes (about 25 g)
- 1/4 cup (80 g) thick salted caramel sauce
- 1/2 tsp (2 g) flaky sea salt
- 2 tbsp (24 g) orange and purple jimmies, optional
Instructions
- Line two trays with parchment. Combine the caramel popcorn and broken pretzels in a large bowl.
- Melt the dark chocolate with the coconut oil in short microwave bursts, stirring frequently. Cool for 3 minutes.
- Pour the chocolate over the popcorn mixture and fold gently until everything is lightly coated.
- Use two spoons to form 18 compact mounds on the parchment.
- Immediately press two candy eyes into each cluster. Add jimmies if using.
- Let the chocolate set completely, then drizzle each cluster lightly with thick caramel and add flaky salt.
- Rest for 15 minutes before packing or serving.
Notes
If the room is warm, chill the trays for 10 minutes, then return the clusters to cool room temperature.